Everyone agrees; lemons are refreshing and healthy therefore lemon cake is refreshing and healthy, it’s logic! I love this cake. It was easy to make, smelled amazing at every step and tastes delicious. Lighter and less dense than many other delicious treats it makes for a perfect dessert at the end of a long meal.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 tablespoons grated lemon zest
- 1/2 cup fresh lemon juice
- ½ cup crème fraîche
- 1 pint heavy cream
- 4 tsps powdered sugar
- 4 cups confectioners’ sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and approximately one tablespoon of lemon zest . Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In a chilled bowl whip the heavy cream until soft peaks form, add confectioner’s sugar and creme fraiche and beat until mixture forms stiff peaks.
- To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
I would recommend letting the cake set in the fridge for an hour before icing. The filling is light and delicious but not as sturdy as buttercream.
All iced and ready to eat!
Adapted from all recipes.com